Gordon Ramsay Shows How To Keep Your Knife Sharp #Shorts

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Shows How To Keep Your Sharp #

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49 Comments

  1. Technically that’s a knife honer and it straightens your knife out and doesn’t actually sharpen it. However, it makes your cuts seem sharper.

    1. I know what you mean, but technically you’re incorrect.
      On a microscopic level even the most blunt soft honing steel WILL remove steel from even the hardest Rockwell Japanese knives, but to feel it really effectively you’ll need a ceramic or diamond honing rod or even better some kind of whetstone or a decent quality pull through.

    1. I know what you mean, but technically you’re incorrect.
      On a microscopic level even the most blunt soft honing steel WILL remove steel from even the hardest Rockwell Japanese knives, but to feel it really effectively you’ll need a ceramic or diamond honing rod or even better some kind of whetstone or a decent quality pull through.

    2. @VikingShaver Technically, litteraly speaking, yes. You could even sharpen a knife on a piece of wood if you had enough patience.

      Practically, using a honing steel to sharpen your knife would be a very long process that really isn’t worth it. The reason whetstones have different grit is to save time, after all. Exclusively sharpening on a 12 000 grit stone would give you carpal tunnel after a couple knives.

  2. Honing rods are great but only straighten the knife. You’re better off using a whetstone to actually sharpen it.

  3. There’s a big difference between honing (what’s shown in the video) and sharpening. Honing realigns the edge. Sharpening creates said edge.

    You need a proper sharpening tool (such as a whetstone of a grinder) to sharpen a knife. You could hone a dull knife a hundred times on a honing steel and it still wouldn’t be sharp.

    I’m surpised Gordon doesn’t tell the difference here.

    1. I feel like these expensive steels just don’t get dull as fast, so much so that it just doesn’t need much sharpening at all

    2. @Rav of course, a chef’s knife from the dollar store vs. a master knife maker will have different metal quality and forging techniques. You could sharpen aluminum to be razor sharp but it would dull pretty much instantly.

  4. Please I need some more zoom, I couldn’t quite catch the pores of Gordon’s face

  5. Everyone, watch alton brown’s video on knife sharpening. Gordon’s great at food, but Alton’s great at explaining things.

  6. You need diamond-encrusted steel or a whetstone. A honing knife only straightens the edges which are still useful but doesn’t sharpen anything.

    1. I know what you mean, but technically you’re incorrect.
      On a microscopic level even the most blunt soft honing steel WILL remove steel from even the hardest Rockwell Japanese knives, but to feel it really effectively you’ll need a ceramic or diamond honing rod or even better some kind of whetstone or a decent quality pull through.

    2. @VikingShaver Yeah I should have specified better. Thanks for the clarification.

  7. Can you guys tell the cameraman to zoom in a little bit more? I can’t see the atoms on the edge of the knife clearly.

  8. Thank goodness for the camera man or I wouldn’t be able to see the molecules of the steel

  9. bro this is just part of the show but cropped… its impossible to see anything when its so close up/cropped/zoomed in

    1. This is the problem with shorts. They’re forced to be vertical video. But what’s the option? I’ve seen some people letterbox videos published as shorts (ie put borders top and bottom) which means something like 10% of the screen is showing actual video if watching on a horizontal screen after YouTube adds black bars on the sides. Ridiculous.

  10. Wait the trick to keeping a knife sharp is to SHARPEN IT? Thank you Gordon 😘

  11. anyone else getting “the verge” vibes from this? i think the only part he got right was when he said its hard to work in a kitchen with a blunt knife.

  12. Great video on keeping your knives sharp for your home chef, just saying as a hobbyist knife maker, this is a okay way to keep your cheaper knives sharp, but every now and then refinishing the edge with a sharpening stone is essential as this is the same in comparison as to using a chainsaw to cut a tree the thickness of your thumb.
    DO NOT USE THIS METHOD FOR YOUR JAPANESE KNIVES, FIND A PROFESSIONAL FOR THE JOB. This method will chip your higher end steel as is hard wich also increases it’s brittleness and destroys the structure microscopically.
    Refinishing with a knife steel is okay, I just recommend a ceramic one for the same job for knives between the ranges of 100-150€, if you want to keep the structure of the blade correct as this really is something that can be done only to a certain point, after that the knife needs to be honed or reground in worst case.
    Also it is not a pressure thing, it is moving the small burr
    Doing it this way works, but will never do the same job as sending your knives for honing, using a ceramic dowel or a oak plank with a grinding compound with every technique mr Ramsey says, refinishing the burr just. The burr can be retouched for a long time with easier methods. Chefs Knives are sharpened usually at 15-25°, so if you have a really nice knife, please do get it the correct treatment it needs.
    If you have a 150€ knife, it will cost 150€ to maintain it for the next ten years if you do not sharpen it at home, and that is the investment in a knife like that, but it is worth it. Hopefully this helps someone and saves maybe even a few highend knives

  13. The secret to keeping a knife sharp… is to sharpen it..
    Such wisdom Gordan 🙌

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